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Sayur Lodeh

American.Gourmet's picture
Ingredients
  Shallots/1 small onion 4 , chopped
  Whole scallions 6 , sliced (Green Onions)
  Chopped fresh ginger/1/2 teaspoon powdered ginger 1 1⁄2 Tablespoon
  Garlic 12 Clove (60 gm), minced
  Peanut oil 3⁄4 Cup (12 tbs)
  Shrimp 2 Pound, shelled and deveined
  Coarsely shredded cabbage 3 Cup (48 tbs)
  Coarsely chopped chinese cabbage 3 Cup (48 tbs)
  Peeled cubed eggplant 2 Cup (32 tbs)
  Sliced zucchini 2 Cup (32 tbs)
  Green pepper 1 , seeded and chopped
  Bay leaf 1
  Ground sereh leaves 1 Teaspoon
  Salt 1 Tablespoon
  Hot red pepper 1 Teaspoon
  Coconut milk 3⁄4 Cup (12 tbs)
  Arrowroot/Cornstarch 2 Teaspoon
  Water 2 Tablespoon
Directions

1. Cook the shallots, scallions, ginger and garlic in half the peanut oil for five minutes or until the vegetables are soft and wilted. Add the shrimp and continue cooking over high heat until shrimp turn pink. Stir constantly. Remove the shrimp to a platter.
2. Add the remaining oil to the pan. Cook the cabbages, eggplant, zucchini and green pepper for five minutes, stirring constantly. Add the seasonings and coconut milk. Cover the pan and simmer ten minutes, or until the vegetables are barely tender. Return the shrimp to the pan and cook five minutes longer.
3. Mix the arrowroot with the water and stir it into the simmering stew. When thickened, serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stewed
Dish: 
Curry
Ingredient: 
Arrowroot
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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